Caprese Pasta Salad with (Mostly Non-Fat) Creamy Basil Sauce

1 pound of short cut pasta—I prefer shells
1 pkg fresh Mozzarella Cheese—about 8 ounces or more if you’d like--cubed
2 bunches of Cherry Tomatoes—about 24 ounces, or substitute grape tomatoes or 5-6 Roma tomatoes cubed
Extra Virgin Olive Oil
Salt and Pepper

BASIL SAUCE: Blend all until Smooth
1 cup Non-Fat Plain Yogurt
½ cup Pine Nuts
1 cup fresh Basil--about 25 large leaves
1 tsp Garlic Powder
Salt and pepper to taste

Preheat oven to 400 degrees. Put tomatoes on a baking sheet. Drizzle with extra virgin olive oil and a little salt and pepper. Bake until they burst—about 10-15 minutes. Place slightly cooled tomatoes into bowl and smash with fork to desired consistency. Add in cubed cheese, and boiled pasta. Top with Basil Sauce. Garnish with basil and pine nuts. Serve warm or cold.